« on: March 28, 2011, 09:08:02 AM »
As a point of comparison, this http://www.applejournal.com/correll/desc.htm is what I've got. The Medium Plus size.
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Late reply, but I use phosphoric acid exclusively. You can buy it online from mail order homebrew shops if you can't get it locally. Several places carry it.
I think the Belgians really like Amarillo as an American hop. I saw La Rulles use it in their Tripel, which is one of my favorites. I've heard of other breweries using it too. I'd add it to Saaz and Styrian Goldings as go-to hops for Belgians.
Homebrewing for me is much more of a lifestyle than just a hobby, and I'm sure there are lots of others here like me.
+1 It's shaped my outlook on a number of things, particularly the DIY mentality with regard to food/drink. Also, the science behind brewing has shaped my understanding of food chemistry and other natural processes. As for social aspects, well, homebrewers are pretty much some of the nicest people you'll meet. And I've found that homebrewers are a knowledgeable bunch on a wide range of subjects.
With all the emphasis on avoiding oxygen contact post fermentation, I'm curious about methods folks use to avoid oxygenation when racking from a plastic bucket.
I've written before that two of my favorite combinations are Amarillo/Simcoe and Centennial/Cascade.
Maybe you should reach out to Patrick Rue at The Bruery. Sounds like the kind of thing he'd use.
Great suggestion - thanks!
I use both PC and Mac machines. Eh... Both have good and bad points.